'gimme both' pumpkin-pecan pie w/bourbon whipped cream

6 Servings

Ingredients

QuantityIngredient
1Pie Crust (9 Inch); unbaked
¾cupCanned Pumpkin
½cupGranulated Sugar
1Egg
3tablespoonsSour Cream
¼teaspoonGround Ginger
½teaspoonGround Cinnamon
teaspoonGround Cloves
teaspoonGround Nutmeg
¼teaspoonSalt
½cupDark Brown Sugar; packed
¾cupDark Corn Syrup
2Eggs
1tablespoonButter; melted
1teaspoonVanilla
1cupPecans; halves or pieces
1cupWhipping Cream
3tablespoonsSour Cream
3tablespoonsLight Brown Sugar
1tablespoonBourbon

Directions

PUMPKIN LAYER

PECAN LAYER

BOURBON WHIPPED CREAM

FOR PUMPKIN LAYER:

In med. bowl, whisk together pumpkin, granulated sugar, egg, cour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside.

FOR PECAN LAYER:

In separate bowl combine brown sugar, corn syrup, eggs, butter and vanilla and mix until smooth. Stir in pecans.

TO ASSEMBLE:

Spoon pumpkin mixture into unbaked pie shell, smoothing top. Then very carefully spoon pecan layer over top, being careful to keep layers separate.

Bake at 425° for 15 minutes, then reduce oven to 350° and bake pie 25 to 30 minutes longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.

FOR THE BURBON WHIPPED CREAM: In large bowl whip cream, sour cream and brown sugar until lightly whipped.

Stir in bourbon.

Palm Beach Post Food Section 3/12/98 billspa@...

Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 15, 1998